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Old 07-24-2008, 10:06 AM   #16
The Pickled Pig
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Smoke, grill, or fry up some wings and toss them in this sauce.

  • 1 bottle Frank's Red Hot Sauce
  • 2 TBSP Margerine
  • 1 TBSP Garlic Wine Vinegar
  • 1 TBSP Honey
  • 1 TBSP Lemon Juice
  • 1/8 TSP Gunpowder Foods Hot Stuff (sub with 1/4 TSP Cayenne)
Combine all ingredients in a sauce pan and heat on low. Stir until all ingredients are mixed.
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Old 07-24-2008, 10:26 AM   #17
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I divide the wings up, throw the tips away, then deepfry for 5 minutes at 350. I drain very well, put in an aluminum foil pan, and cover with Nando's Peri Peri sauce (garlic or wild herb), then I smoke them until they're 165 degrees. I love them this way. Not much fat from frying, no batter/breading, and no extra butter needed.
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Old 07-24-2008, 12:35 PM   #18
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Originally Posted by JD McGee View Post
John Henry's "Apple Jerk Chicken Rub"...makes killer wings! Still diggin' the avatar bro!
yes..just tried a sample packet of it the other day..very good on chicken and has some nice subtle heat
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Old 07-24-2008, 03:03 PM   #19
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Originally Posted by fivelombardis View Post
bonehead...have you ever fried that recipe (instead of smoking/grilling)? if so, how'd they turn out?
Nah. I'd love to try it, but I have to stay away from too much fried food.
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Old 07-24-2008, 11:17 PM   #20
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Looks like it will be a wing weekend! Thanks for the input!
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Old 07-25-2008, 12:11 AM   #21
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Chipotle wings are also really good.
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Old 07-25-2008, 09:22 AM   #22
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Bonehead, I'll be trying that recipe soon. Thanks!
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Old 07-26-2008, 10:54 PM   #23
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Well bonehead & pickled pig, I combined your recipes and smoked 7-8# of wings ...... those turned out d*mn good! Couldn't find Fryin" Magic so substituted with House-Autry Spicy & Hot Breader, smoked them till they started looking crisp them gave them a dunk in pickled pigs sauce, then back into the smoker till crisp and one more round of dip and crisp. All told about 2.5+or- hours in the pit, bones were as clean as good ribs!

Sorry, no pron.... thought there would be time to get a couple pic's before they were gone. That's what I get for thinking....
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Old 07-29-2008, 11:04 AM   #24
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Have you seen Dizzy Pig's breaded recipe? Its too much to type. Plus this link has pics.

I'll be doing some wings tonight.
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Old 07-29-2008, 12:32 PM   #25
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When I make my wings, I dry rub them in Kingpins Fairy Dust. Smoke them over cherry in my GOSM, until cooked 1 1/2 to 2 hours. When they are done I let them rest, pop them on the gasser, crisp them up and cover in Tabasco Chipotle sauce. Wows them every time.

I have also Jerked the wings with a chefs jerk concoction and smoked them over cherry. That was a winner. Still trying to pry the recipe out of the chefs head. I do know it's a dry rub and a wet rub.

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Old 07-29-2008, 03:18 PM   #26
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Last batch I made was for a family gathering,,, I seperated the wings, threw away the tips, gave them a good covering of willie b's bourbon rub, smoked them for about 1 1/2 hrs,, refrigerated over night,, next time, reheated in the oven with alittle more bourbon rub,, Went over great,,
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Old 07-29-2008, 03:41 PM   #27
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tipped the wings...slather of mustard....spicy rub (I used Dizzy Pig "Jamacain Firewalk" and added some extraheat)....smoked 1.5 hours over hickory/cherry mix....topped w/ some Frank's wing sauce.....came out great with a good "burn"...
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Old 07-29-2008, 03:54 PM   #28
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there was an guy on food net work that rubbed down his wings with rub then deep fried them for 2 min then finished them on the smoker


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Old 07-29-2008, 05:44 PM   #29
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Ok, after reading this thread I decided to cook some wings for an appetizer at my sons B-day party this weekend. I'm figuring I need around 100 wing halfs (drumette & that other double boned half). Any idea how much that would be by weight roughly?
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Old 07-29-2008, 05:57 PM   #30
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Originally Posted by beam boys bbq View Post
there was an guy on food net work that rubbed down his wings with rub then deep fried them for 2 min then finished them on the smoker


I do the opposite. Smoke first then fry.
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chicken wings, Frank's Hot Sauce, hot wings, wings

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